Red bean curd pork belly
By IsabellRau
I have some pork belly at home and don't want to use soy sauce or fried sugar color. I suddenly thought of using red bean curd and red wine to color it. Unfortunately, this time I couldn't find a bottle opener, so I couldn't put the red wine in it. But when I eat it at home, the color is not particularly important. It is quite delicious. When I first started cooking, there were waves of fragrance, so I named it Fragrant fermented fermented pork belly pork belly. I use rose fermented bean curd, which is not very salty. I may need to add some salt according to my personal taste, or add some sugar for dessert if I like.
Recipe Recommendations
- pork belly appropriate amount
- red fermented bean curd three
- pepper several
- Jiang several
- rape a little
- MSG appropriate amount
- cooking wine appropriate amount
- salty and sweet
- cook
- an hour
- simple
Steps for Red bean curd pork belly
1
Put the pork belly into the pan with cold water, add the pepper, wait until the water boils, and remove the meat. Three pieces of red fermented bean curd and remove them with water.2
Pour away the water in the pan, add the rice washing water for the second time, add three pieces of red fermented bean curd diluted with water in advance, and then add ginger slices and cooking wine.3
After the high heat comes to a boil, turn down the heat and cook for 1 hour, finally add the rapeseed, collect the juice over high heat, add chicken essence to taste, and remove from the panRed bean curd pork belly Make Tips
The purpose of using rice washing water is to absorb excess oil in the meat and make the meat not greasy. There was not a drop of oil in the process. I think it is very healthy.